Fried Rice with Eggs

2 cups cooked rice
4 green onions — chopped with tops
2 tablespoons bell peppers
2 tablespoons peanut oil
1 cup sliced mushrooms
2 tablespoons low sodium soy sauce
5 ounces waterchestnuts, canned
1-2 cups pork, chicken or beef — cooked & cubed
3 eggs

Heat the oil in skillet; add onions, green peppers and mushrooms.
Saute until tender.
Stir in the cooked rice, sliced waterchestnuts and soy sauce.
Lower heat and cook 7-10 minutes, stirring frequently.
Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 minutes.
Add the cubed pork or other meat; heat for about 1 minute more.
Serve while warm.